Karottenkuchen mit karamellisierten Haselnüssen, Meersalz und dunkler Schokolade

Ingredients

Carrot Cake Base

• 1 carrot, peeled & grated

• 150g pecan walnuts

• 7 soft Medjool dates, pitted
• 1/2 tsp ground cinnamon

• 1/2 tsp fresh ginger

• 1/4 tsp sea salt

• 2 tbsp finely ground hazelnuts

Cashew Cream Layer

• 150g cashews, soaked in warm water for 4 hours, rinse well

• 3 tbsp coconut cream, the thick part of the coconut milk

• 1 tbsp lemon juice
• 1 tbsp maple syrup

• A pinch of vanilla

Topping: Caramelised Hazelnuts

• 50g hazelnuts, lightly roasted

• 1 tbsp coconut sugar
• 1 tsp coconut oil/cream

• Sea salt crystals

Topping

• Spring flowers.

• 80g Chocolate and Love Milk Hazelnut 50% dark chocolate, melted (or use our Panama 80% bar to make it vegan)